Pear and Lentil Muffins

By Jaya

From Heart and Stroke Foundation

Ingredients

• 2 ripe pears, cored and chopped
• 1/4 cup (50 mL) orange juice
• 1 cup (250 mL) canned lentils, drained and rinsed
• 1/3 cup (75 mL) packed brown sugar
• 1 egg
• 2 tsp (10 mL) vanilla
• 1 1/2 cups (375 mL) whole wheat flour
• 1/2 cup (125 mL) wheat bran
• 1/4 cup (50 mL) wheat germ
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 cup (125 mL) skim milk
• 1/4 cup (50 mL) chopped walnuts or pecans

Preparation

Step 1

In small saucepan, combine pears and orange juice and bring to simmer over medium heat. Cover and cook on low for about 10 minutes or until pear is very soft. Scrape into a food processor with lentils and puree until smooth. Add sugar, egg and vanilla.
In a large bowl, whisk together flour, wheat bran, wheat germ, ginger, baking powder and soda. Pour pear mixture over flour mixture; add milk and stir to combine. Divide among 12 greased muffin tins. Sprinkle tops with walnuts.
Bake in 400 F (200 C) oven for about 15 minutes or until cake tester inserted in centre comes out clean.